JP4523726B2 - Saucer cooling structure - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a tray cooling structure, and more particularly to a technique for preventing uneven baking of a cooked food while simultaneously cooling the tray of an anhydrous double-sided grill with cooling air.
[0002]
[Prior art]
If water is put in the saucer during combustion of the grill, water vapor evaporated during cooking is attached to the cooking object, resulting in a watery finish. Therefore, a method of cooling an anhydrous tray with cooling air has been conventionally known. Examples thereof include Japanese Patent No. 2765709 and Japanese Patent Laid-Open No. 9-10120. Here, a ventilation gap is provided between the bottom surface of the tray and the bottom plate of the grill cabinet, and this ventilation gap is communicated with the exhaust port provided on the back of the grill cabinet via the duct, The saucer is cooled by flowing external cooling air through the draft gap from the lower part of the door and the like into the air gap.
[0003]
[Problems to be solved by the invention]
By the way, in cooling the saucer, it is effective to provide cooling air by providing a ventilation gap between the saucer and the bottom plate of the grill cabinet, but in a double-sided grill, secondary air used for grill combustion is used. Since it is taken in from the surroundings of the lower fire burner, in the conventional air cooling system, the cooling air flowing in the ventilation gap flows out to the combustion surface of the burner, and this acts as the secondary air of the burner. In this case, as a result of the reduction in the amount of secondary air taken in from the surroundings of the lower fire burner, the flame of the lower fire burner deteriorates, and there is a problem in that the cooked product becomes uneven.
[0004]
The present invention was invented in view of the problems of the above-described conventional example, and the object thereof is to prevent the cooling air from flowing out to the combustion surface of the burner while cooling and baking performance of the tray. It is in providing the cooling structure of a saucer which can aim at improvement of this.
[0005]
[Means for Solving the Problems]
In order to solve the above-mentioned problem, in the first aspect of the present invention, the burner 8 is provided inside the grill cabinet 1 having the door 2 which can be opened and closed on the front surface and the exhaust port 3 for exhausting combustion gas on the back surface. And a grill 4 on which the food is placed and a saucer 5 for receiving fish fat and the like, and cooling air for cooling the saucer 5 flows between the saucer 5 and the bottom plate 1a of the grill cabinet 1. A ventilation gap 6 is provided, the rear side of the ventilation gap 6 is communicated with the exhaust port 3 through the duct 7, and a partition member 9 is provided for spatially partitioning the ventilation gap 6 and the burner 8. In the cooling structure of the saucer, lower griller 8b is provided on both the left and right sides in the front view of the grill cabinet 1 below the grill net 4 and above the saucer 5; 1 around the lower burner 8b on the side wall A secondary air intake 14 for supplying secondary air for combustion to the lower fire burner 8b is provided, and the flame of the lower fire burner 8b is directed from the lower fire burner 8b toward the center of the grill box 1 in the front view. Either the lower part of the handle 2a of the door 2 or the front part of the bottom plate 1a of the grill box 1, or the lower part of the handle 2a and the front part of the bottom plate 1a of the grill box 1 Air inlets are provided on both sides, and the ventilation gap 6 and the secondary air inlet 14 are spatially partitioned by the partition member 9 below the lower fire burner 8b, so that the combustion gas is exhausted from the exhaust gas. The cooling air is sucked from the air intake port by the draft force when exhausted from the mouth, flows into the ventilation gap 6 and is exhausted from the duct together with the combustion gas. To have been characterized by comprising, in such a configuration, at the time of the grill combustion draft force is generated becomes the duct 7 is a negative pressure (below atmospheric pressure), the external cooling air from the air inlet The suction tray 5 is sucked and flows into the ventilation gap 6 to cool the receiving tray 5, so that it is possible to prevent ignition of fish fat and the like accumulated in the receiving tray 5, and at the same time, the cooling air flows from the ventilation gap 6 to the burner 8. Outflow to the combustion surface can be prevented, a part of the cooling air is not used as the secondary air for combustion, and the flame of the burner 8 is improved to prevent uneven cooking. it can.
[0006]
According to a second aspect of the present invention, in the first aspect, the partition member 9 is preferably constituted by a rail-like member 10 that slide-supports the tray 5. In this case, the rail is used during grill combustion. Although the air gap 6 and the burner 8 and the surroundings can be partitioned by the member 10, the tray 5 can be smoothly taken in and out along the rail member 10 when the food is taken in and out.
[0007]
According to a third aspect of the present invention, in the first aspect, an enclosure wall 12 that surrounds the ventilation gap 6 portion on the lower surface side of the tray 5 is provided, and the bottom wall 1a of the grill cabinet 1 is provided with an enclosure wall 12. It is preferable that an air intake port 11 opened inside is provided, and the rear side of the enclosure wall 12 is communicated with the duct 7. In this case, cooling air from the air intake port 11 is provided. Flows into only the gap 6 for ventilation surrounded by the enclosure wall 12, the enclosure wall 12 prevents the cooling air from flowing out to the combustion surface of the burner 8, and the enclosure wall 12 prevents the receiving tray 5 from The lower surface can be efficiently cooled.
[0008]
According to a fourth aspect of the present invention, in any one of the first to third aspects, the detection sensor 13 for detecting the temperature of the cooling air is disposed behind the ventilation gap 6. In this case, when a temperature abnormality of the cooling air is detected by the detection sensor 13, it is determined that the tray 5 is abnormal in temperature, and accidental firing of fish fat collected in the tray 5 is caused. It becomes possible to inform the user.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described based on embodiments shown in the accompanying drawings.
[0010]
As shown in FIG. 2, the grill cabinet 1 of this example is provided with a door 2 that can be opened and closed on the front surface thereof, and on the rear surface thereof, exhausts hot hot air such as combustion gas or burned exhaust gas. The exhaust port 3 is provided. 20 in the figure is an ignition box.
[0011]
A burner 8 is disposed inside the grill cabinet 1. Here, as shown in FIG. 1, an upper fire burner 8a is disposed at the upper end of the interior, and a lower fire burner 8b is disposed at the lower end of the interior, and a grill net 4 on which food is placed is disposed between them. It is comprised so that a cooking item may be cooked from both surfaces. The secondary air for the burner used for grill combustion is taken in from the secondary air intake port 14 provided around the lower fire burner 8b.
[0012]
An anhydrous tray 5 is arranged below the grill 4. By making the receiving tray 5 anhydrous, it is possible to prevent water in the receiving tray 5 from evaporating and adhering to the object to be cooked during combustion, and to prevent water from spilling when the receiving tray 5 is taken in and out. Of course, the tray 5 may be used with water. A ventilation gap 6 is formed between the lower surface of the tray 5 and the bottom plate 1 a of the grill cabinet 1, and a duct 7 communicating with the exhaust port 3 is provided behind the ventilation gap 6. On the other hand, an air intake (not shown) is provided at either one (or both) of the lower part of the handle 2a of the door 2 or the front part of the bottom plate 1a of the grill box 1.
[0013]
As shown in FIG. 1, partition members 9 for spatially partitioning the ventilation gap 6 and the lower fire burner 8 b are provided on the left and right sides of the tray 5. The partition member 9 is for preventing the cooling air flowing into the ventilation gap 6 from flowing out to the combustion surface of the burner 8. In this example, the partition member 9 is formed of a metal rail that slides and supports the tray 5. A partition member 9 is constituted by the member 10. By the rail groove 10a of the rail-shaped member 10, the flange portions 5a on the left and right sides of the tray 5 are slidably inserted and supported. Each rail-like member 10 is horizontally attached from the front end portion to the vicinity of the rear end portion of the inner side wall 1b on both the left and right sides of the grill cabinet 1, so that the space between the ventilation gap 6 and the lower fire burner 8b is spatial. The structure is divided into two.
[0014]
Thus, during grill combustion, fish on the grill 4 are burned by the combustion of the upper fire burner 8a and the lower fire burner 8b, and the combustion gas is exhausted from the exhaust port 3. At this time, the inside of the duct 7 becomes a negative pressure (below atmospheric pressure) and a draft force is generated, and external cooling air is sucked from the lower side of the handle 2a of the door 2 or the bottom plate 1a side of the grill box 1 to ventilate. The saucer 5 flows into the clearance 6 and is cooled, so that it is possible to prevent ignition of fish fat and the like accumulated in the saucer 5. The cooling air in the ventilation gap 6 is exhausted from the duct 7 together with the combustion gas. Here, the gaps between the left and right sides of the tray 5 and the inner side walls 1b on the left and right sides of the grill cabinet 1 are partitioned by the left and right rail-like members 10 constituting the partition member 9, and thus flow into the ventilation gap 6. Thus, it is possible to prevent the cooling air from flowing out to the combustion surface of the burner 8, and therefore a part of the cooling air is not used as the combustion secondary air. As a result, the amount of secondary air taken in from the secondary air intake port 14 around the lower fire burner 8b does not decrease, and the flame of the lower fire burner 8b becomes better in the direction indicated by the arrow A in FIG. As a result, it becomes possible to prevent uneven cooking of the food, and as a result, cooling of the tray 5 and improvement of baking performance can be achieved.
[0015]
Moreover, since the rail-like member 10 that slide-supports the tray 5 back and forth functions as the partition member 9, a separate part dedicated to the partition becomes unnecessary, and rationalization and cost reduction of the part can be achieved. In addition, since the rail-shaped member 10 supports the tray 5 in a sliding manner, it can be divided between the ventilation gap 6 and the periphery of the lower fire burner 8b during grill combustion, but the tray when the food is taken in and out. 5 can be put in and out smoothly. Moreover, the rail-shaped member 10 is attached to the inner wall 1b of the grill cabinet 1, and the left and right flanges 5a of the tray 5 are simply inserted into the rail groove 10a, so that the space between the ventilation gap 6 and the burner combustion chamber is simple and As a result, the grill compartment 1 can be easily assembled. Moreover, by attaching the metal rail-shaped member 10 to the inner wall 1b of the grill cabinet 1, the heat of the tray 5 can be dissipated to the grill cabinet 1 side through the rail-shaped member 10, and the tray 5 is cooled. Promoted. In addition, since the rail-shaped member 10 is arranged in parallel with the flow direction of the cooling air, there is no resistance to the flow of the cooling air. That is, since the flow of the cooling air is not disturbed by the rail-shaped member 10, the flow becomes smooth, and accordingly, the inflow amount of the cooling air from the air intake port increases, and the receiving tray 5 is sufficiently It will be able to cool down.
[0016]
In this example, an exhaust gas detection sensor 18 for detecting the exhaust temperature is provided in front of the exhaust port 3, and a detection sensor 13 for detecting the temperature of the cooling air is provided behind the ventilation gap 6. Provided. Normally, when a fish is burned and forgotten to be extinguished, the temperature in the grill 1 rises and the fish ignites. Therefore, in the current double-side grilled grill, the exhaust gas temperature is detected only by the exhaust gas detection sensor 18 to prevent ignition. So that it is controlled. However, in the case of the anhydrous tray 5, it is necessary to detect the temperature abnormality, but it is difficult to detect the temperature abnormality of the tray 5 with the exhaust gas detection sensor 18 alone. Therefore, in this example, in order to assist the exhaust gas detection sensor 18, a detection sensor 13 for detecting a temperature abnormality of the cooling air is separately provided. When a temperature abnormality of the cooling air is detected by the detection sensor 13, the receiver 5 determines that the temperature of the tray 5 is abnormal, and informs the user of this. It is possible to detect the presence / absence and accidental firing of fish fat collected in the tray 5 to notify the user. When an abnormal temperature is detected, the user puts water into the tray 5 for use. Moreover, since the firing of fish fat can be detected quickly and reliably, misuse and danger can be avoided quickly.
[0017]
FIG. 3 shows another embodiment, in which a surrounding wall 12 surrounding the ventilation gap 6 portion on the lower surface side of the tray 5 is provided, and a plurality of openings that are opened inside the surrounding wall 12 in the bottom plate 1a of the grill cabinet 1 are provided. The air intake port 11 is provided, and the rear side of the enclosure wall 12 is communicated with the exhaust port 3 of the grill cabinet 1. In this example, the enclosure wall 12 is integrally formed by extruding the bottom plate 1 a of the grill cabinet 1. The surrounding wall 12 is formed in a U shape in plan view, and the rear side is open toward the duct 7. The upper end portion of the enclosure wall 12 serves as a mounting surface for the tray 5. By placing the tray 5 on the enclosure wall 12, the ventilation gap 6 portion on the lower surface side of the tray 5 is surrounded by the surrounding wall 12. Since the cooling air from the outside flows into the ventilation gap 6 from the air intake port 11, the central portion of the receiving tray 5 that needs the most cooling can be efficiently cooled. The enclosure wall 12 prevents the burner 8 from flowing out to the combustion surface, and exhausts the combustion gas from the rear of the tray 5 to the duct 7 together with the exhaust of the combustion gas. Therefore, the cooling effect and baking performance improvement of the saucer 5 can be aimed at similarly to the said embodiment. In addition, by forming the enclosure wall 12 in a U shape in plan view, the flow of the cooling air is not resisted and the flow becomes smooth. Therefore, the inflow amount of the cooling air from the air intake port 11 is reduced. 1 can be increased, the cooling effect can be further enhanced, and the receiving tray 5 can be stably supported by the enclosure wall 12 having a U-shape in plan view, so that the rail-like member 10 shown in FIG. 1 is unnecessary. It becomes. Of course, the rail-shaped member 10 and the surrounding wall 12 may be used in combination. Further, since the enclosure wall 12 is integrally formed by extrusion on the bottom plate 1a of the grill cabinet 1, the number of parts does not increase, and the structure is further simplified. Further, by placing the tray 5 on the upper end portion of the enclosure wall 12 as described above, in addition to the effect of preventing the cooling air from flowing out by the enclosure wall 12, the heat of the tray 5 is transmitted along the enclosure wall 12 and the grill 1 The heat can be radiated to the side, and the cooling of the tray 5 is further promoted. The enclosure wall 12 is not limited to being integrally formed with the bottom plate 1 a side of the grill cabinet 1, and may be integrally formed on the lower surface side of the tray 5. In addition, it is also possible to insert and arrange the separate enclosure wall in the air gap 6 without integrally forming the enclosure wall 12 with the bottom plate 1a or the tray 5 as described above.
[0018]
The cooling structure of the saucer 5 of the present invention is widely applied to a gas cooker using a gas burner, for example, a gas table integrated with a stove, a gas range integrated with a stove, or an oven. .
[0019]
【The invention's effect】
As described above, in the first aspect of the present invention , the tray is provided at the lower side of the grill net inside the grill cabinet provided with a door that can be opened and closed on the front side and an exhaust port for exhausting combustion gas on the back side. A lower fire burner is provided on both the left and right sides in the front view of the grill warehouse, and secondary air for combustion is supplied to the lower fire burner around the lower fire burner on the side wall of the grill warehouse. A lower air burner is formed so that the flame of the lower fire burner is formed in a direction from the lower fire burner toward the center in the front view of the grill cabinet, or the lower part of the door handle or the grill An air intake is provided in either one of the front part of the bottom plate of the cabinet, or both of the lower part of the handle and the front part of the bottom plate of the grill cabinet, and the ventilation gap and the secondary are provided below the lower fire burner. Air intake By dividing the space spatially by a cutting member, the cooling air is sucked from the air intake port by the draft force when the combustion gas is exhausted from the exhaust port, and flows into the ventilation gap and is burned from the duct. Since the gas is exhausted together with the gas, a negative pressure (below atmospheric pressure) is generated in the duct during grill combustion, and a draft force is generated. External cooling air is sucked from the air intake port, and the inside of the ventilation gap The catcher is cooled by flowing into the catcher, and it is possible to prevent ignition of fish fat and the like accumulated in the catcher, and at the same time, the partition member can prevent the cooling air from flowing out from the ventilation gap to the combustion surface of the burner. As a result, a part of the working air is no longer used as secondary air for combustion, and the burner flame can be improved to prevent burn unevenness of the cooked food. Only those that can be achieved cooling and a tempering performance improvement dishes.
[0020]
According to the second aspect of the present invention, in addition to the effect of the first aspect, the partition member is constituted by a rail-like member that slides and supports the tray. Although the structure can be separated from the surroundings, the tray can be smoothly put in and out along the rail-shaped member when taking in and out the food. Rationalization and cost reduction can be achieved.
[0021]
According to a third aspect of the present invention, in the first aspect, an enclosure wall is provided on the lower surface side of the tray to surround the ventilation gap, and an air intake opening on the inner side of the enclosure wall is provided in the bottom plate of the grill cabinet. There is a port, and the back side of the enclosure wall is connected to the duct, so that cooling air flows from the air intake opening into the gap between the ventilation walls enclosed by the enclosure wall. The air is prevented from flowing out to the combustion surface of the burner, and as in the first aspect, the tray is cooled and the baking performance is improved, and the cooling efficiency of the tray can be improved by the enclosure wall.
[0022]
According to a fourth aspect of the present invention, in addition to the effect of any one of the first to third aspects, a detection sensor for detecting the temperature of the cooling air is disposed behind the air gap. Therefore, the detection sensor can detect the temperature of the cooling air flowing out of the ventilation gap, and by judging the temperature abnormality of the saucer from this detection result, accidental ignition of fish fat collected in the saucer can be detected by the user. You can be alerted and you can quickly avoid misuse and danger.
[Brief description of the drawings]
FIG. 1 is a front sectional view showing an example of an embodiment of the present invention.
FIG. 2 is a side sectional view of the above.
FIG. 3 is a plan sectional view of another embodiment.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Grill warehouse 1a Bottom plate 2 Door 3 Exhaust port 4 Grill net 5 Saucepan 6 Gap for ventilation 7 Duct 8 Burner 9 Partition member 10 Rail-shaped member 11 Air intake port 12 Enclosure wall 13 Detection sensor

Claims (4)

A griller equipped with a door that can be opened and closed on the front side and an exhaust port for exhausting combustion gas on the back side, a burner, a grill net for placing food, and a saucer for receiving fish fat, etc. A ventilation gap through which cooling air for cooling the saucer flows is provided between the saucer and the bottom plate of the grill cabinet, and the rear side of the ventilation gap is communicated with the exhaust port through the duct, and the ventilation gap and the burner are provided. In the cooling structure of the saucer provided with a partition member for spatially partitioning between the left side and the right side of the grill warehouse, the left side and the right side in the front view of the grill cabinet. And a secondary air intake for supplying secondary air for combustion to the lower fire burner is provided around the lower fire burner on the side wall of the grill cabinet, and a flame of the lower fire burner is provided. The lower fire burner From the lower part of the door handle or the front part of the bottom plate of the grill box, or the lower part of the handle and the grill box. Air intakes are provided at both front portions of the bottom plate, and the combustion gas is separated by spatially dividing the ventilation gap and the secondary air intake by the partition member below the lower fire burner. The cooling air is sucked from the air intake port by a draft force when exhausted from the exhaust port, flows into the ventilation gap, and is exhausted together with the combustion gas from the duct. The cooling structure of the saucer.   2. The tray cooling structure according to claim 1, wherein the partition member is a rail-shaped member that slide-supports the tray.   An enclosure wall is provided to surround the ventilation gap on the lower surface side of the tray, and the bottom plate of the grill cabinet is provided with an air intake opening that opens inside the enclosure wall. The tray cooling structure according to claim 1, wherein the structure is communicated with a duct.   4. The tray cooling structure according to claim 1, wherein a detection sensor for detecting the temperature of the cooling air is disposed behind the air gap.

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